HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLamb Moussaka
Lamb Moussaka

Lamb Moussaka

with Parmesan & Oregano

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One of our favourite things to do at HelloFresh is take a classic traditional dish and make it achievable on a weeknight. This deconstructed moussaka is a perfect example. The béchamel sauce is optional - but you’d be crazy not to give it a try! This creamy sauce marries all the layers together beautifully.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




brown onion

1 clove


1 tsp

dried oregano

1 tsp


300 g

lamb mince

1 tub

tomato paste

1 tin

diced tomatoes

1 block

Parmesan cheese


1 bag

mixed salad leaves

Not included in your delivery

1 tbs

olive oil

1 tbs



1 tbs

plain flour


1 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2500 kJ
Fat28.1 g
of which saturates12 g
Carbohydrate33.6 g
of which sugars24.9 g
Dietary Fibre0 g
Protein47.9 g
Cholesterol0 mg
Sodium384 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, cut the eggplant into 1 cm thick rounds. Finely chop the brown onion and peel and crush the garlic. Finely grate the Parmesan cheese and wash the mixed salad leaves.


Rub the olive oil into the flesh of the eggplant slices and season with a generous pinch of salt. Place in a single layer on a lined oven tray. Cook in the oven for 30-35 minutes or until soft and slightly charred.


Meanwhile, heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the garlic, dried oregano and cinnamon and cook, stirring, for 1 minute or until fragrant. Add the lamb mince and cook, breaking up with a wooden spoon for 3-4 minutes or until browned. Add the tomato paste and cook, stirring, for 1 minute and then add the diced tomatoes. Bring to the boil and then reduce the heat to medium-low and simmer, covered, for 15-20 minutes.


Note: This step is optional. While the lamb sauce is simmering prepare the béchamel sauce. Melt the butter in a small saucepan over a medium-high heat. Add the plain flour and cook, stirring, for 1-2 minutes or until bubbling. Remove from the heat. Slowly add the milk whisking constantly until the mixture is smooth. Return to the heat. Cook, stirring with a wooden spoon, for 5-6 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from the heat and stir through the Parmesan cheese (reserving a little for garnish). Tip: Refrigerate any extra béchamel sauce in a container for up to 3 days in the fridge.


To serve, layer eggplant slices with some béchamel sauce and the cinnamon lamb sauce. Sprinkle with extra Parmesan cheese. Serve with the mixed salad leaves.